Step 1

PREP THE SUNFLOWER CREAM: Add all the ingredients for the sunflower cream to your high-speed and heat-safe blender or food processor. Cover with the lid and let this sit while you cook the sausage. This will soften the sunflower seeds and make an even smoother cream.

Step 2

COOK THE SAUSAGE: Heat the optional oil in a non-stick or cast iron skillet on medium heat. Add the chopped sausage and cook for 7-10 minutes to brown. Then, turn off the heat while you make the sunflower cream.

Step 3

BLEND THE SUNFLOWER CREAM: Next, cover and blend all the ingredients for the sunflower cream, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy.

Step 4

BRING IT TOGETHER: Return the skillet with the sausage to medium low heat and pour in the sunflower cream. Add the crushed red pepper flakes and stir until totally combined. If the texture is good for you at this stage and the gravy is warmed through, turn off the heat. If it’s too thick, add another 2 Tbsp of water at a time until it reaches your desired consistency. If it’s too thin for you, continue to cook the gravy on low heat, stirring, often until your desired texture is reached.

Step 5

SERVE: Serve this vegan gravy over our vegan herb biscuits or homestyle waffles and enjoy! See notes for storage and reheating instructions.